Wheat bread 5 cereals

Our family is very fond of bread with the addition of all kinds of nuts, dried fruits and, of course, cereals. Today I have prepared for you a detailed recipe for wheat bread, which I named 5 cereals. The finished baked goods turn out to be very tasty, aromatic and so homely and cozy.

The mixture, which is added to the yeast dough, includes 5 types of flakes: oat, rye, wheat, barley and corn. Moreover, depending on the manufacturer, these same flakes can vary not only in composition, but also in the method of processing. I never use instant ones, but prefer cereals that need to be boiled. They are much more useful, therefore I advise you to take just such a product.

Ingredients

• Wheat flour of the highest grade (450 grams)
• Water (300 milliliters)
• Flakes 5 cereals (80 grams)
• Vegetable oil (60 milliliters)
• Sugar (1 tablespoon)
• Salt (1.5 teaspoons)
• Fast acting yeast (1 teaspoon)

Directions

1. The recipe for this homemade bread includes the following ingredients: wheat flour (premium or first grade), a mixture of 5 cereals, water, refined vegetable oil (I have sunflower oil), salt, granulated sugar, fast-acting yeast. It is not necessary to take fast-acting yeast - just dry (also 1 teaspoon without a slide is 3 grams) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a teaspoon of sugar and dissolve the yeast in it.
2. Sift wheat flour into a suitable dish, add fast-acting yeast, salt, sugar and flakes there (70 grams per dough, and leave the remaining 10 grams for sprinkling). Mix everything with a spoon or hand so that all dry ingredients are evenly dispersed throughout the mixture.
3. We make a hole in the flour mixture and pour warm (no higher than 38 degrees) water into it. You can start kneading the dough with a tablespoon.
4. Stir so that the flour is moistened and partially absorbed the water. After that, pour in odorless vegetable oil.
5. We knead the dough for this bread with our hands or in a bread maker (kneader) until smooth and uniform. The dough should be soft and tender, while keeping its shape perfectly. We round it into a bun, grease the bowl with half a tablespoon of vegetable oil (so that later the dough comes out well from the dishes). The amount of lubricating oil is not specified in the ingredients. Cover the bowl with a towel or tighten with cling film and let the dough rest in a warm place for 2 hours. After an hour, knead the dough, round it again and let it rise for another hour.
6. After the specified time, the dough should grow well in volume - at least 2-2.5 times. It is very lush and airy.
7. We transfer the dough to the work surface (I did not sprinkle it with flour, since the dough is not sticky). Depending on the method of baking the bread, we shape the blank. I baked it with a hearth, that is, on a baking sheet, but it is also possible in the form.
8. Gently stretch the dough into a square or rectangular layer. Now you need to fold this same layer three times, that is, like a euro letter. Visually divide the dough into 3 equal parts and place one on top of the middle third.
9. Place the remaining edge on top of the two. That is, a rectangle is obtained, consisting of three layers.
10. Similarly, we add it three times. One edge - to the middle.
11. Then the third on top of the double layer. It turned out to be a plump square.
12. Turn it over with the seam down and give it a round shape. To do this, gently twist it in one direction, holding your palms under the workpiece. This way we make it round by stretching the surface.
13. We transfer the workpiece to a baking sheet covered with baking paper and sprinkled with flour. Cover with a film or a towel from airing and leave for 40 minutes for proofing. Meanwhile, turn on the oven to warm up to 240 degrees.
14. When the dough has increased in volume by 1.5-2 times, if desired, you can make cuts with a sharp knife or blade.
16. Step 15
17. Wheat bread 5 grains. Step 15
18. Sprinkle the workpiece with water and sprinkle 5 cereals with the remaining 10 grams of flakes. You can skip this moment, if you like.
20. Step 16
21. Wheat bread 5 grains. Step 16
22. We bake homemade bread in a preheated oven with steam for 10 minutes at 240 degrees. Then we lower it to 200 degrees and bake the bread without steam for about 30 minutes.
24. Step 17
25. Wheat bread 5 grains. 17
26. Cool the finished bread on a wire rack. It turns out a loaf weighing 870 grams.
27. Wheat bread with a mixture of flakes turns out to be very tasty, aromatic and so homely cozy. Try this recipe, you won't regret it!